Cinco de Mayo Recipe

As far as I can remember my mother loved the kitchen. She got the bug from her mother and she got it from hers. The gene was passed on to me. My mother, sister-in-law Elaine who is a fabulous cook and I would spend time together in the kitchen each contributing our recipe to a meal. I wish I would have savored those days more.

This time of year reminds me of my mother. She was a bright light and with her birthday close to mother’s day, like a Mayday celebration, she was the prettiest flower in the garden. I’m grateful she taught me to cook, handle a dollar, apply makeup, dress, and dance, be self-sufficient, and take care of myself, along with many other practical things.

As part of my self-care, I never buy processed, packaged, or canned foods. I buy organic and am aware of what constitutes good food and nutrition from the inferior. Thus all things culinary and scientific are of interest to me.

Not only does good food affect health and weight but it is of great importance to me. I am conscious of what I put in my mouth. And eight times out of 10, what I order at a restaurant is inferior to my version. Therefore, when eating out I prefer to order something I do not make at home, such as sashimi, Persian food, or Lobster. However, I will try Persian at home and even my father who couldn’t find his way around our kitchen, once cooked lobster, so that too is on my bucket list.

Today as Cinco de Mayo is a beer fest day, not a holiday but a manufactured celebration to fatten the pockets of alcohol beverage companies by the public consumption of beer and tequila.

I don’t partake but I will make a Mexican vegetable. Growing up it was a favorite of mine and my mother happy that I ate my vegetables and would indulge me.

The most commonly used zucchini in Mexican cooking is called the calabacita Italiana, or Italian zucchini, or the calabacita bola or round squash, which is similar to the Italian but rounder and smaller and used a lot in French cooking.

Now you have to try all three to taste their differences. Although you can substitute one for the other in recipes, the Italian is a bit milder and sweeter.

This is what you’ll need to make Calabasitas:

Zucchini, Onion, Garlic, Tomatoes, Yellow Chili, Queso Fresco, White Pepper, Oregano, and Corn are optional. I liked the corn as a kid because it was sweet. As I grew, it was omitted.

First, you sauté the onion, until translucent, add minced garlic and sliced yellow chili pepper. Throw in diced zucchini, and diced Roma tomatoes on top, and lightly season. Keep in mind that the cheese is salty. Cover and cook for 10 minutes. Add the Queso Fresco at the end and serve hot.

Buen Aprovecho!